Antipasto Salad

Antipasto SaladRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

There's something for everyone in this one-dish Antipasto Salad meal.

Serves: 6

Cost per Serving:



+ Add To Shopping List
3 Romaine lettuce hearts, torn into small pieces
1 15-oz. can chickpeas, drained and rinsed
1 6-oz. jar artichoke hearts, drained, patted dry, quartered
1 7-oz. jar roasted red peppers, drained, patted dry, sliced
1 large tomato, cored, cut into 1/2-inch cubes
1/2 cup pitted green olives
3 ounces sharp provolone, cut into 1/4-inch cubes
3 ounces mozzarella, cut into 1/2-inch cubes
3 ounces thinly sliced pepperoni
6 tablespoons olive oil
3 tablespoons red wine vinegar


Prep: 20 Minutes

Place lettuce in a serving bowl. Top with chickpeas, artichoke hearts, roasted red peppers, tomato, olives, provolone, mozzarella and pepperoni. Drizzle with oil and vinegar and serve.

Created date

July 2013

Nutritional Information

Calories 380
Fat 28 g
Satfat 8 g
Protein 14 g
Carbohydrate 19 g
Fiber 5 g
Cholesterol 38 mg
Sodium 806 mg